Chicken Enchiladas
Posted by Emma Barker on Saturday, February 20, 2010
Under: entrees
After a week of beautiful weather that got everyone's hopes up for spring, the fog rolled in and the temperature dropped today. It's gotten to that point in winter where I've grown so accustomed to wearing heavy jackets that I feel almost naked without the added layer of puff. I just can't wait for the sun to come back! Until it does, I decided to heat things up with some chicken enchiladas. The recipe I used is adapted from Annie's Eats, which attributes it to America's Test Kitchen. The spicy tomato-based sauce is used to cook the chicken to a perfect level of tenderness and beats the taste of canned enchilada sauce hands down.
Ingredients:
*serves 2
1/2 lb chicken breast tenders
1 cup canned tomato sauce
2 cups water
1 tsp ground cumin
2 tsp chili powder
1/2 onion, chopped roughly
1/2 jalapeno, minced
1 clove garlic, crushed
1 tsp granulated sugar
4 medium corn tortillas
1 tbsp vegetable oil
1/4 cup cheddar cheese, grated
1/4 cup monterey jack cheese, grated
chopped green onion and cilantro to garnish
Combine the chicken, tomato sauce, water, cumin, chili powder, onion, jalapeno, garlic, and sugar in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer for 30-40 minutes, until the chicken is fully cooked and falls apart readily when shredded with a fork.
Preheat the oven to 350 degrees F. Remove the saucepan from the heat, and pull the chicken out of the sauce before shredding it with two forks. Spread several spoonfuls of sauce on the bottom of the oven-safe dish you will be using to bake the enchiladas. In a large skillet, heat the vegetable oil over medium heat until it spreads to coat the pan. One at a time, cook each corn tortilla on both sides in the hot oil just long enough to soften it so it is pliable. Put 1/4 of the shredded chicken in the middle of each tortilla, and wrap the tortilla around the chicken. Put each wrap into the oven safe dish you have prepared with the edges of the tortilla on the bottom. Spoon the remaining sauce over the enchiladas, and sprinkle grated cheese on top. Bake at 350 degrees F for about 10 minutes, until the cheese is melted. Garnish with green onion and cilantro.
Ingredients:
*serves 2
1/2 lb chicken breast tenders
1 cup canned tomato sauce
2 cups water
1 tsp ground cumin
2 tsp chili powder
1/2 onion, chopped roughly
1/2 jalapeno, minced
1 clove garlic, crushed
1 tsp granulated sugar
4 medium corn tortillas
1 tbsp vegetable oil
1/4 cup cheddar cheese, grated
1/4 cup monterey jack cheese, grated
chopped green onion and cilantro to garnish
Combine the chicken, tomato sauce, water, cumin, chili powder, onion, jalapeno, garlic, and sugar in a medium saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer for 30-40 minutes, until the chicken is fully cooked and falls apart readily when shredded with a fork.
Preheat the oven to 350 degrees F. Remove the saucepan from the heat, and pull the chicken out of the sauce before shredding it with two forks. Spread several spoonfuls of sauce on the bottom of the oven-safe dish you will be using to bake the enchiladas. In a large skillet, heat the vegetable oil over medium heat until it spreads to coat the pan. One at a time, cook each corn tortilla on both sides in the hot oil just long enough to soften it so it is pliable. Put 1/4 of the shredded chicken in the middle of each tortilla, and wrap the tortilla around the chicken. Put each wrap into the oven safe dish you have prepared with the edges of the tortilla on the bottom. Spoon the remaining sauce over the enchiladas, and sprinkle grated cheese on top. Bake at 350 degrees F for about 10 minutes, until the cheese is melted. Garnish with green onion and cilantro.
In : entrees